Crock Pot Italian Pot Roast

Well my wife's working so I decided to make an Italian pot roast,it's easy to do but a bit of prep work is needed.
You'll Need:
A five quart crock pot
A large pot
Tongs(heavy duty)For turning the meat.

Ingredients:
4 lbs select beef round rump roast(look for good marbling)
1)750ml Bottle Of Hearty Burgundy(I used Galo's)
3) 14.05 oz. cans of Contadina diced tomato's(Burgundy and olive oil-Italian herb and roasted garlic)Hey it was on sale...
1)6.0z can tomato paste
1)8.oz can Tomato sauce(roasted garlic flavored)
1 medium onion
1 medium shallot
1 green bell pepper
1 medium sized leek(about two.0z in total)
4 oz. sliced carrots
4)cloves of garlic
1)6.0z package of button mushrooms
2 tbsp. Italian Herb blend(I used Emerils Italian Essence)
ground black pepper
Kosher salt
pinch of Cayenne

First step:
Prep your vegetables,I used pre-sliced carrots to avoid the hassle of slicing them etc.
Mince the garlic onion and shallot,set aside
clean and slice the celery thinly.
Prepare leek if not you can get sand in your sauce.,I like to remove the root ends and cut the large green leafy parts at the top off.This leaves the remaining white piece of the leek left over.
Slice the leek length wise top to bottom in strips.Cut the leeks cross wise in three or for sections depending on size of the leek.Place the leeks into a large bowl of cold water.This allows the sand to fall to the bottom of the bowl as the leek soaks.
set,allow the leeks to sit in the water for a few minutes.gently shake the leeks in the water,drain the leeks on paper towels.after they are drained chop them coarsely and set them aside.

Second step:
Searing the roast:
In a large pot add about two to three tbsp of olive oil,put pot on high heat.
Just as the oil begins to smoke add the roast,sear the meat on all sides of the roast.It may look like the pan is burning it's not.
When the meat is seared remove from pot and place into the crock pot.
lower the heat to medium add the onions,shallots and leeks into the same pot as the roast was in.Sauté them until they are translucent,add the green peppers and cook for a few more minutes,add them to the crock with the pot roast

Third step:
De glazing the pot:
Bring the pot to high heat again allowing it smoke lightly as it begins to smoke carefully add the whole bottle of Burgundy wine.Scrape the bottom of the pan with a whisk (spoon) etc. as the wine added,scraping all the caramelized stuff of the bottom of the pot.
Add the tomato paste,tomato sauce,pinch of cayenne,salt and pepper.Continue to stir the pot until the paste incorporates into the wine add the three cans of diced tomato's.After the alcohol cooks out of the sauce place over the pot roast and vegetables

Final step:
Cook in crock pot on high for about 3 to 4 hours add carrots and mushrooms half way through cooking time.The meat should pull apart rather easily.Cooking times vary for crocks.
So check it frequently as to not overcook the meat.Serve with pasta and Italian Bread.